Burundi Gakenke-Kayanza

Product Story

Burundi Gakenke - Kayanza boasts Bourbon beans, a Typical-related variety originating from a natural mutation of Typica-derivative coffees grown in Yemen and later transplanted to Île Bourbon (now Réunion Island). Situated in the highlands of Kayanza along the border of Rwanda, Burundi's coffee production primarily involves smallholder farmers who deliver cherries to community delivery sites, where they are collectively processed at wet mills.

Like its African counterparts, Burundi naturally yields microlots due to the small land holdings of individual farmers. Centralized depulping and washing stations receive cherries, where meticulous sorting, fermenting, and washing processes are crucial for achieving quality and uniformity. The typical processing method mirrors that of Kenya, involving a 12-hour "dry fermentation" post-depulping, followed by a 12–14hour soak in mountain water. Density sorting and an additional 12–18 hour soak precede parchment drying on raised beds.

Our journey to Burundi involves cupping coffees from over 50 distinct washing stations, aiming to unravel the secrets behind its unique and exceptional flavor profile. Despite its proximity to Rwanda, Burundi's coffees offer a distinct character. We eagerly await each harvest, as the finest Burundi coffees often astound us with their sugar-fruit profiles, boasting notes of fig jam, floral tones, and sparkling citrus highlights.

Best for:

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  DRIP COFFEE

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  FRENCH PRESS

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  pourover